Carrot, Almond and Green Olive Cous Cous
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Carrot, Almond and Green Olive Cous Cous
Recipe By Courtney Roulston
Ingredients
1 cup San Remo couscous
4 tbs extra virgin olive oil
5 carrots, peeled
1 cup Coles deli pitted green olives, roughly chopped (Sicilian or green ones from jar)
¾ cup whole roast almonds, chopped/sliced
¼ cup white sesame seeds, toasted
1 long red chilli, chopped
2/3 cup dried cranberries
2 cups round mint, leaves picked
2 cups flat leaf parsley, roughly chopped
2 tsp ground sumac
zest and juice of 1 lemon
1 tbs maple syrup or Coles honey
Method
Place the couscous into a flat-bottomed bowl and using clean hands rub in 1 tbs of oil so the grains are coated. Pour in 1 cup of boiling water and stir until the water has all been absorbed. Cover and set aside for 5 - 10 minutes to steam.
Meanwhile finely grate the carrots and place them into a large mixing bowl along with the olives, almonds, sesame seeds, chilli and cranberries.
Whisk together the lemon zest and juice, sumac, maple syrup, remaining extra virgin olive oil, a pinch of salt and pepper in a bowl until it is combined.
Using a fork, scrape the couscous so it is light and fluffy, then add in with the carrot mixture along with the mint and parsley. Toss the dressing through the salad then place into a serving bowl. Garnish with extra almonds and mint before serving.
